Minestra maritata is a traditional soup originating from Naples. In America, it is known as Italian wedding soup, which is quite wrong as the translation of minestra maritata means married soup and refers to the marriage of vegetables and meat, the key ingredients in this soup.
In the past, the soup was made with a combination of leftovers cured and fresh meat (typically pork) and leafy greens. Nowadays, it's made with any combination of escarole, torzella (curly kale), chicory, puntarelle, borage, Savoy cabbage, guanciale, ham hocks, lard, pork ribs, beef, pork, and sausages.
MOST ICONIC Minestra maritata
Zuppa di broccoli e patate is a traditional vegetable soup. The soup is usually made with a combination of broccoli, potatoes, onions, butter, garlic, meat or vegetable stock, olive oil, salt, pepper, basil, and Parmigiano-Reggiano cheese. The onions are cooked in olive oil and butter until soft and mixed with the sliced garlic, broccoli florets, and salt.
The mixture is cooked until tender, and the potatoes, stock, and water are then added to the pot. The soup is simmered until it becomes slightly thick and creamy. It’s seasoned with salt and pepper, and the basil is stirred in along with grated cheese and a knob of butter.
Fagiolata is a true feast for bean lovers: a thick soup made with many different types of beans, each contributing to the final flavor and texture of the dish. Red beans, black beans, borlotti, cannellini, or any other varieties are slowly simmered and flavored with salt, pepper, and olive oil.
Nowadays, fagiolata is served with toasted bread, but originally it was a great way to use the old, hardened bread which was placed on the plate before pouring the hot soup in it. The soup would soak the bread, thus making it delicious and soft once again.
MAIN INGREDIENTS
Südtiroler gerstensuppe or zuppa d'orzo is a traditional soup originating from South Tyrol. The soup is usually made with a combination of barley, onions, garlic, potatoes, carrots, celery, pancetta, smoked pork or Alto Adige speck, olive oil or butter, salt, and pepper.
The vegetables (except the potatoes) are sautéed in butter or olive oil. Barley is added to the pot with the seasoning and water, and the soup is simmered for about an hour. The speck and potatoes are added near the end of cooking, and the soup is then simmered until everything is tender and the consistency becomes viscous and creamy.
MOST ICONIC Südtiroler Gerstensuppe
Minestra di farro (also known as zuppa di farro) is an ancient cucina povera winter soup prepared throughout Italy, particularly in the regions of Tuscany, Umbria, and Lazio, where farro has been grown for centuries. Farro's nutty flavor and a pleasantly chewy bite make it a perfect addition to soups.
In its basic version, minestra di farro consists of pancetta, onions, carrots, celery, meat stock, tomatoes, and farro. The usual seasonings and flavorings include salt, pepper, garlic, and aromatic herbs, while some recipes suggest the addition of dried borlotti beans, soaked overnight and cooked the next day.
MOST ICONIC Minestra di farro
View moreZuppa Toscana is a traditional soup made with Italian sausage, chicken broth, bacon, cream, and vegetables such as onions, kale, and potatoes. Due to its bold flavors and nutritive value, the soup is especially popular during the cold winter months.
It is served warm, but many believe that it tastes even better the next day when all of the flavors get thouroughly combined.
Zuppa di patate is a traditional potato soup. It's made with a combination of potatoes, onions, bread slices, broth, olive oil, thyme, seasonings, grated cheese, butter, and nutmeg. The potatoes are cut into strips and seasoned with salt, pepper, nutmeg, and thyme.
The onions are browned in olive oil and combined with the potatoes. Boiling broth is poured over the combination, and the soup is simmered for about 15 minutes. It's recommended to serve the soup with crostini consisting of buttered bread slices that are topped with grated cheese and baked in the oven.
One of the very bases of traditional Italian cuisine, minestrone is a thick, chunky soup made with whichever vegetables are in season. Historically, being a poor man's food dating as far back as the year 30 CE, this peasant-style soup was made with a mashed bean or spelt base and leftovers from various contorni (side dishes) and other meals.
Today, even though there's not a set recipe for this dish and every region has its own version, the most common ingredients include stock, onions, tomatoes, celery, carrots, and legumes. The vegetables are cut-up and simmered for quite a long time, but they must not turn mushy.
MOST ICONIC Minestrone
View moreMAIN INGREDIENTS
Speckknödelsuppe is a soup from the Austrian province of Tyrol. It's also popular in the Italian South Tyrol region, where it's called canederli con speck in brodo. The soup features dumplings made from stale bread and bacon, and a clear, (usually beef) broth that is cooked separately.
The dumplings are first cooked, then added to the soup which can contain additional ingredients such as carrots and leeks. When ready to serve, this dumpling soup is usually garnished with chopped chives or parsley.
MOST ICONIC Canederli con speck in brodo
Vellutata di zucca is a classic Italian pumpkin soup. It's usually made with a combination of chopped and peeled pumpkin, potatoes, vegetable stock, and olive oil. The ingredients are cooked until tender, then blended until the soup becomes velvety smooth.
It can be enriched with a bit of cream, and it's usually seasoned only with a pinch of salt and pepper. When served, it is sometimes accompanied by pieces of toasted bread. The soup is especially popular in the fall.
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